The dressing in this lowfat salad is quite sparse, so you might want to add this to the recipe: whisk together 1/4 cup fresh lime juice, 1 tablespoon olive oil , 1/2 teaspoon cumin, and 1/2 teaspoon salt. It keeps the salad dressed without adding too much fat.

Place chicken in shallow dish, Sprinkle with 1 tablespoon lime juice, 1 tablespoon thyme, and 1 teaspoon olive oil. Season with salt and pepper. Turn to coat. Cover and refrigerate from 1 to 4 hours.

For the Salad

In a large bowl, whisk together cilantro, parsley, lime juice, salt and pepper. Add beans, avocado, scallions, and jalapeno. Cover and chill for two hours (so he flavors can marry).

Prepare barbecue, medium high heat, or heat large nonstick skillet over medium high heat. Grill or sauté chicken until golden brown and just cooked through, about 5 minutes per side. Cool. Cut chicken across grain in thin diagonal slices. Set aside.Serve bean mixture over salad greens. Top with chicken. Sprinkle goat cheese over chicken.